We hope everyone has an amazing Easter this upcoming Sunday! We will both be spending it the best way possible, with family. This is one holiday that, although it was a blast as a kid (who doesn’t love a good Easter egg hunt?), it is still just as special as an adult. Maybe it’s the fact that the weather is nice, family and friends are around, or that it always is on a Sunday, but neither of us can remember having a bad Easter. Plus, the Easter candy selection might be the best of all the holidays. Hard to compete with that.
This past week we tested out some coconut macaroons as a sweet treat to contribute to our Easter parties. Instead of traditional coconut mounds, we shaped them into nests that perfectly fit three little cadbury eggs in the center. The result is an adorable Easter themed treat that tastes like a dream.
- 5 1/2 cups sweetened shredded coconut (1 14 oz bag)
- 1 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- A bag of cadbury mini eggs
Preheat the oven to 375º F and line two baking sheets with parchment paper. In our test run, the cookies stuck a little bit so next time we will grease the paper as well just to be careful. Mix together the coconut, condensed milk, and vanilla until well combined.
In a separate bowl, use and electric mixer to whisk the egg whites and salt until they form stiff peaks.
Carefully fold the egg white mixture into the coconut mixture.
Use a spoon to form a heaping mound of mixture onto the baking sheet.
Then use your fingers to press down in the center to create a “nest” shape. You might want to test the size of it with three eggs to make sure that they will fit. Repeat this until you have used all of your mixture.
Bake for about 25 minutes, until the edges are golden. Then allow them to cool completely. Once cooled, fill them with mini cadbury eggs and you are done!
Lola thought they were pretty tasty, too hehe.
-Michelle and Kirby